Cherry-Peach Wonton Cups with
1 Stemilt peach, pitted,
peeled and diced ( 1 cup)
20-30 Stemilt cherries,
pitted and halved
( 1½ cups)
Preheat oven to 350°F.
Place fruit in a bowl. Sprinkle with superfine
sugar and mix to blend. Set aside.
1 teaspoon superfine
1 cup heavy whipping cream
½ cup confectioners’ sugar,
plus 3 tablespoons
8 ounces mascarpone cheese
1 tablespoon grated
Place cream and ½ cup confectioners’ sugar in
the bowl of a stand mixer; beat on medium-low
for 30-60 seconds. Increase the speed to medium-high and beat until the whip leaves a slight trail,
30-60 seconds. Increase the speed to high and
beat until soft peaks form, 30-60 seconds. Transfer
the cream to a clean bowl and set aside.
12 wonton wrappers
( 3½ inches square)
2 tablespoons unsalted
24-cup mini muffin tin
Put mascarpone in the bowl of the mixer (no
rinsing necessary) and whip on medium-high for
30 seconds. Gently fold in the whipped cream
with a spatula, combining without deflating.
Return the bowl to the mixer, add lemon zest
and mix on medium for about 15 seconds. Cover
with plastic wrap and refrigerate.
Meanwhile, brush both sides of a wonton wrapper
with melted butter. Gently place in a muffin cup,
carefully pressing the center into the mold and
pleating the sides to fit (corner tips should slightly
fan). Repeat the process, placing a wrapper in
every other cup to prevent overcrowding.
Bake for 5-8 minutes, or until slightly browned.
Remove from the oven and set aside to cool
for 2 minutes, then transfer the cups to a
cooling rack. Once cooled, generously dust
with confectioners’ sugar.
Spoon 1-2 teaspoons of lemon-mascarpone
cream into each cup, then top with 5-8 pieces
of fruit. Serve immediately. Makes 12 servings.
Recipe developed by Lorie Hopcus
for Stemilt Growers.
Easy Fruit Tarts
SunnyRidge/Dole Berry Company
Vegetable cooking spray
12 wonton skins
2 tablespoons apple jelly
or apricot fruit spread
1½ cups sliced fruit,
including Dole blueberries,
blackberries, bananas, red
or green seedless grapes
1 cup nonfat or low-fat
Preheat oven to 375°F.
Coat a 12-cup muffin pan with cooking spray.
Press 1 wonton skin into each muffin cup,
allowing the corners to extend over the edges.
Bake for 6-8 minutes, or until lightly browned.
Carefully remove the wonton cups to a wire
rack; let cool.
In a small saucepan, cook jelly over low heat,
stirring, until it melts.
Brush the bottoms of the cooled wonton cups
with melted jelly. Place 2 fruit pieces in each cup.
Spoon a rounded tablespoonful of yogurt over
the fruit. Garnish with additional fruit, if desired.
Serve immediately. Makes 12 servings.